Cheese & Broccoli Crêpes

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Yield: about 7 servings

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These filled crêpes make a lovely one-dish meal.

Cheese & Broccoli Crêpes

(2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 7 servings
Published: 01/01/2010

Ingredients

Crêpes

  • 14 crêpes, made from our King Arthur mix or your favorite recipe

Filling

  • 3 1/2 cups cooked broccoli florets
  • 2 tablespoons butter or olive oil (or non-stick spray)
  • 1 pound boneless chicken breast or thighs, diced in 3/4" cubes
  • 2 teaspoons Pizza Seasoning or rosemary and thyme
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground black pepper
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green pepper
  • 2 cups quartered button or Baby Bella mushrooms
  • 1 1/2 cups cheese sauce
  • chopped parsley or basil to garnish, optional

Directions

1) Heat 1 tablespoon oil or butter in a sauté pan. Toss chicken pieces with pizza seasoning, garlic and black pepper. Sauté until browned. Remove from pan and set aside.

2) Heat remaining fat and sauté vegetables until the onions are translucent and the peppers tender. Remove from the heat and toss with the chicken and broccoli.

3) Lightly grease a casserole dish. Spread about 1 tablespoon cheese sauce on half of a crêpe. Fold the crêpe in half, to enclose the cheese sauce. Next, place about 1/2 cup filling on one end of the crêpe, and fold it in half again to enclose the filling. You'll now have a crêpe that's folded into quarters, with cheese sauce and filling inside the folds. Place in the baking dish.

4) Continue with remaining crêpes and filling.

5) Bake in a preheated 350°F oven for 15 to 20 minutes, until hot.

6) Warm remaining cheese sauce. Remove crêpes from oven, drizzle with cheese sauce, and sprinkle with chopped parsley or basil. Serve hot.

7) Yield: about 7 servings.

Reviews

1
  • 01/15/2010
  • Mary Ann from Sugar Grove, IL
  • It seems the recipe calls for fresh garlic (2 tsp minced garlic). But if you brown the chicken with little bits of garlic clinging to the pieces, it seems to be that the garlic bits would be burnt by the time the chicken is browned. Should garlic powder or something else like garlic powder be used? Thanks for your help.
    WE like the fresh garlic, but you can certainly use your favorite style of garlic fo rthis recipe. Frank @ KAF.
  • 01/15/2010
  • Joan from Charlotte
  • Question: How do I fold the crepe in quarters BEFORE I fill them? Perhaps I'm not reading this correctly. I happen to have all the ingredients I need for once and didn't have any ideas for dinner, but now I'm stumped. Help! I'm sorry about the mis-dirctions. Put the filling into the crepes and then fold them into quarters. Molly @ KAF
1
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